直接发酵法提取苜蓿叶蛋白  

Extraction of Alfalfa Leaf Protein by Direct Fermentation Method

作　　者：曾凡枝[1] 田丽萍[1] 薛琳[2] 李民[1] 

机构地区：[1]石河子大学生命科学学院,新疆石河子832003 [2]石河子蔬菜研究所,新疆石河子832003

出　　处：《新疆农业科学》2008年第5期890-893,共4页Xinjiang Agricultural Sciences

基　　金：新疆生产建设兵团科技局项目(GKB02SDXGJ23FL)

摘　　要：研究直接发酵法提取苜蓿叶蛋白的工艺,试验测定乳酸菌数,发酵时间和发酵温度等单因素的不同水平对苜蓿叶蛋白提取率的影响,并在单因素试验的基础上进行三因素四水平正交试验,优化提取工艺。试验结果表明各因素对苜蓿叶蛋白提取率的影响顺序为:发酵温度>乳酸菌数>发酵时间,最佳工艺参数为:1 mL苜蓿汁液接种乳酸菌107个,将汁液在34℃密闭发酵8 h;深化了对直接发酵法提取叶蛋白工艺的研究,为生产实践提供理论依据。The objective of this experiment was to extract alfalfa leaf protein by direct fermentation method and to measure the number of lactobacillus and the effects of time and temperature of fermentation on extraction rate of alfalfa leaf protein. Base on the single factors experiment, it also optimizes the technique with three factors and four levels orthogonal experiment. The results showed that the influencing sequence is as follows： temperature of ferment 〉 number of lactobacillus 〉 ferment time. The optimum parameters like this each milliliter alfalfa juice inoculates lactobacillus＇ s number is 10^7, which is fermented for 8 hours under 34℃ without oxygen. The direct fermentation method provided a theorectical base for production practice.

关 键 词：苜蓿 发酵 叶蛋白 

分 类 号：S551.7[农业科学—作物学] S183